"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-19-2020, 09:41 AM   #1
Assistant Cook
 
MyPinchofItaly's Avatar
 
Join Date: Mar 2020
Location: Milan
Posts: 35
Castagnaccio – Tuscan Flat Cake with Chestnut Flour

The terms Castagnaccio comes from the Italian castagna (chestnut) and indicates a cake traditionally baked in Tuscany during Autumn.

Simple to prepare and both gluten-free and sugar-free, this cake’s earthy flavour and smooth, silky texture will sweeten any rainy afternoon.

Serves: 4-5 | Preparation time: 10 mins | Cooking time: 35 mins


Chestnut flour: 500 g
Walnuts: 100 g
Pine nuts: 80 g
Raisins: 80 g
Salt: 5 g
Water: 450 ml
Extra Virgin olive oil (EVOO): 2 tbsp
Rosemary, fresh: 1 fresh sprig

Method

Preheat the oven to 170°C.
Soak the raisins in lukewarm water for at least 10 minutes or until they are rehydrated, then squeeze them to get rid of the excess water and dry them with a kitchen cloth. Roughly chop the walnuts and set them aside.
Sieve the chestnut flour and combine it with the salt in a large bowl. Add the water little by little, until the dough is smooth and homogeneous, but not too liquid.

Add walnuts, raisins and pine nuts, keeping some to garnish the top of the cake right before baking it. Pour half of the olive oil in the dough and mix it well.

Brush with oil the inside of a cake mould. The mould can be either round or rectangular in shape, but it should have a diameter or side of at least 30 cm and a border 2 cm tall.

Pour in the dough and use a spatula to even out the surface. Sprinkle on top the walnuts, raisins and pine nuts that you kept aside, along with the rosemary leaves.

Drizzle the remaining olive oil on top.

Bake to 170°C for about 30 to 35 minutes. You will know that the castagnaccio is ready when its surface will start cracking and the nuts on top will be of a nice, golden colour. Take it out of the oven and leave it to cool before serving it.

Tip: It’s important to cook the castagnaccio at a low temperature, because it must be soft and slightly damp inside, and instead slightly crunchy on the outside.

Attached Thumbnails
Click image for larger version

Name:	Castagnaccio toscano.jpg
Views:	55
Size:	43.7 KB
ID:	39831  
MyPinchofItaly is offline   Reply With Quote
Reply

Tags
cake, castagnaccio, chestnut flour, flour, gluten-free, olive oil, pine nuts, raisins, recipe, rosemary

Castagnaccio – Tuscan Flat Cake with Chestnut Flour The terms Castagnaccio comes from the Italian castagna (chestnut) and indicates a cake traditionally baked in Tuscany during Autumn. Simple to prepare and both gluten-free and sugar-free, this cake’s earthy flavour and smooth, silky texture will sweeten any rainy afternoon. [B] Serves: 4-5 | Preparation time: 10 mins | Cooking time: 35 mins[/B] Chestnut flour: 500 g Walnuts: 100 g Pine nuts: 80 g Raisins: 80 g Salt: 5 g Water: 450 ml Extra Virgin olive oil (EVOO): 2 tbsp Rosemary, fresh: 1 fresh sprig Method Preheat the oven to 170°C. Soak the raisins in lukewarm water for at least 10 minutes or until they are rehydrated, then squeeze them to get rid of the excess water and dry them with a kitchen cloth. Roughly chop the walnuts and set them aside. Sieve the chestnut flour and combine it with the salt in a large bowl. Add the water little by little, until the dough is smooth and homogeneous, but not too liquid. Add walnuts, raisins and pine nuts, keeping some to garnish the top of the cake right before baking it. Pour half of the olive oil in the dough and mix it well. Brush with oil the inside of a cake mould. The mould can be either round or rectangular in shape, but it should have a diameter or side of at least 30 cm and a border 2 cm tall. Pour in the dough and use a spatula to even out the surface. Sprinkle on top the walnuts, raisins and pine nuts that you kept aside, along with the rosemary leaves. Drizzle the remaining olive oil on top. Bake to 170°C for about 30 to 35 minutes. You will know that the castagnaccio is ready when its surface will start cracking and the nuts on top will be of a nice, golden colour. Take it out of the oven and leave it to cool before serving it. [B]Tip: It’s important to cook the castagnaccio at a low temperature, because it must be soft and slightly damp inside, and instead slightly crunchy on the outside.[/B] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 11:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×